RESUMO
The sellar xanthogranuloma is a rare lesion of the sellar-parasellar region difficult to differentiate from other tumors such as craniopharyngiomas or Rathke's cleft cyst in the preoperative evaluation. As they are recently recognized as a separate entity and the few number of reports in the literature, its etiology is unknown and its impact remains uncertain. This article will describe the first three cases reported in Latin America, identified in one of them an imaging feature that may be helpful to elucidate an imaging growth pattern. Current evidence will be described regarding to the clinicopathological features, imaging diagnosis, and etiology origin theories.
RESUMO
The increase in vegetarianism as dietary habit and the increased allergy episodes against dairy proteins fuel the demand for probiotics in nondairy products. Lactose intolerance and the cholesterol content of dairy products can also be considered two additional reasons why some consumers are looking for probiotics in other foods. We aimed at determining cell viability in nondairy drinks and resistance to simulated gastric digestion of commercial probiotic lactobacilli commonly used in dairy products. Lactobacillus casei LC-01 and L. casei BGP 93 were added to different commercial nondairy drinks and viability and resistance to simulated gastric digestion (pH 2.5, 90 min, 37 °C) were monitored along storage (5 and 20 °C). For both strains, at least one nondairy drink was found to offer cell counts around 7 log orders until the end of the storage period. Changes in resistance to simulated gastric digestion were observed as well. Commercial probiotic cultures of L. casei can be added to commercial fruit juices after a carefull selection of the product that warrants cell viability. The resistance to simulated gastric digestion is an easy-to-apply in vitro tool that may contribute to product characterization and may help in the choice of the food matrix when no changes in cell viability are observed along storage. Sensorial evaluation is mandatory before marketing since the product type and storage conditions might influence the sensorial properties of the product due to the possibility of growth and lactic acid production by probiotic bacteria.
Assuntos
Bebidas/microbiologia , Lacticaseibacillus casei/metabolismo , Probióticos/análise , Argentina , Bebidas/análise , Sobrevivência Celular , Laticínios/microbiologia , Digestão , Fermentação , Manipulação de Alimentos/métodos , Microbiologia de Alimentos , Humanos , Concentração de Íons de Hidrogênio , Hipersensibilidade , Ácido Láctico/metabolismo , Odorantes/análise , Prunus/química , Estômago/microbiologia , PaladarRESUMO
Se realizó un estudio de tipo retrospectivo para analizar las variables que se relacionan con el manejo anestesiológico de la Miastenia Gravis. La investigación incluyó 43 pacientes que fueron intervenidos quirúrgicamente en el Hospital San Juan de Dios de Bogotá, durante un período de cuatro años. Se estudiaron las variables que surgieron desde la visita preanestésica hasta la recuperación postoperatoria, realizando correlaciones de significancia estadística entre ellas. Se utilizó el paquete estadístico EPI Info Vesrión 5.0 para el análisis. Los resultados mostraron, como en otros estudios, un predominio del sexo femenino en los pacientes intervenidos, con edad promedio de 31 años para las demas y 20 años para los caballeros, sin que esta diferencia sea estadísticamente significativa. Hubo correlación significativa (p<0.05) entre: a) tiempo quirúrgico y tiempo de anestesia (r= 0.87); b) presencia de espirometría y medicación con prostigmine; c) tensión arterial promedio (sistólica, diastólica y media), con uso de diversos halogenados; e) tipo de halogenado y tiempo quirúrgico; f) complicaciones consignadas y calificación anotada del mantenimiento anestésico; y finalmente, entre la fecha (año) de la cirugía y la extubación en sala de cirugía